YIELD: 24 COOKIES
These light and crisp cookies are perfect any time you want a treat but want to avoid anything that’s overly heavy or dense. You’ll want to pick up a madeleine pan or two to make these, but these can easily be sourced for under $10 at most kitchen supply stores or online.
Directions
Preheat oven to 375 °F.
Lightly spray a Madeleine pan with a nonstick cooking spray or grease lightly with olive oil.
In a large mixing bowl, whisk together the baking powder, salt, white rice flour, besan, tapioca flour, potato starch, and xanthan gum.
Add the confectioner’s sugar, apple cider vinegar, margarine, and non-dairy milk and mix at high speed (or very fast using a sturdy balloon whisk) for 2 minutes using a whisk attachment until the batter is fluffy and smooth.
Spoon about 2 teaspoons of batter into the Madeleine molds and spread evenly using a small knife.
The cookie molds should be three-quarters full.
Wrap the pan on an even surface a few times to remove any air pockets.
Bake for 11 to 13 minutes, or until dark golden brown on seashell side and light blond on the bottoms.
Let cool before gently removing from the molds.
Store in airtight container for up to 1 week.
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Ingredients
3 teaspoons baking powder
¼ teaspoon salt
½ cup white rice flour
½ cup + 2 tablespoons besan/chickpea flour
2 tablespoons tapioca flour
3 tablespoons potato starch
½ teaspoon xanthan gum
1 cup confectioners sugar
1 teaspoon apple cider vinegar
½ cup non dairy margarine
½ cup non dairy milk
